Oenoferm Bouquet F3 white wine yeast 50g

White wine yeast for releasing fresh, youthful fruit flavours!

Short description of the product
Oenoferm Bouquet is a selected, dried yeast known for its excellent flavour building properties. Special
enzyme activity to release the aroma components present in the grapes.
Approved under current EU regulations and directives for purity and quality
tested in a specialised laboratory.
Erbslöh-F3 yeast propagation - Fit for Fermentation
The excellent and well known Erbslöh Oenoferm yeast species have been
already during production thanks to Erbslöh-F3 yeast propagation
will be much stronger. To propagate yeasts in a
a medium rich in minerals and vitamins. The resulting
yeasts produced in this way allow safe fermentation
even under stress, guaranteeing complete fermentation.
The product and its effects
Oenoferm Bouquet produces large quantities of "fruit substances" and
esters, thus contributing to the complexity of flavours and aromas.
This yeast has the advantage of a rapid fermentation. With Oenoferm Bouquet
wines are full-bodied, thick and reminiscent of exotic fruits, black
blackcurrant and sweet floral aromas. The
Oenoferm Bouquet can mask foreign aromas.
A white wine fermented with Oenoferm Bouquet is an excellent cuvée
to make cuvees. The fermentation process and the corresponding organoleptic characteristics
fermentation is carried out at a temperature of 16-20 °C. Alcohol
Tolerance: 15 % v/v.

Dosage
25-35g Oenoferm Bouquet per 100l of must guarantees the viable yeast cells required for fermentation
for the fermentation of a yeast. The large quantity of yeast cells thus added ensures that fermentation starts immediately and the wild yeast is fermented in the fermenter.
the wild yeast species.

Application
Before use, the Oenoferm Bouquet yeast is mixed with a 1:1 ratio of 1:1 hand-warmed (max. 37 - 42
°C) must/water mixture and allow to swell for 20 minutes. The yeast suspension
is then added to the must to be inoculated while stirring. Make sure that the yeast suspension and the
the difference between the temperature of the must and that of the quantity to be inoculated must not exceed 8 °C. Otherwise, the so-called "must must must" is produced.
yeast shock may occur and a significant proportion of the yeast cells may die. This can be prevented by
the temperature of the yeast suspension and the batch to be inoculated is gradually approached.
The vitality of the yeast can be further enhanced at an early stage by adding to the yeast during rehydration
VitaDrive® F3 yeast mobilizer in the same amount as the yeast after about 10 minutes. As soon as the
fermentation starts, it is recommended to control the temperature in order to maintain the fermentation at the right level.

Storage
Vacuum packed product. Please store in a cool and dry place. Carefully seal opened packages.
and use within 2-3 days.